Haroset

This Passover haroset follows the Sephardic tradition, built on dried fruits and warm spices rather than the Ashkenazi apple-and-walnut style most Americans know. Dates, raisins, and dried figs get chopped in a food processor with sweet kosher wine, walnuts, almonds, and sesame seeds.

The spice blend sets this version apart. Cardamom, cumin, ground ginger, and cinnamon give it a fragrant, Middle Eastern warmth that’s completely different from the simple cinnamon-only haroset on most Seder plates.

Pulse the dried fruits first until fine, add half the wine to loosen things up, then blend in the nuts and spices. Keep some texture. You want a thick, spreadable paste, not a smooth puree.

Chef Tips

• Adjust the wine gradually. Start with half and add more as needed. Too much wine makes the haroset runny. It should hold its shape on matzah.
• Use Medjool dates if you can get them. They’re softer and sweeter than Deglet Noor, so they blend more easily and need less wine.
• Make it a day ahead. The flavors deepen overnight as the spices meld with the fruit and wine.
• Keep the nuts chunky. Pulse them in last and stop before they disappear. Bits of walnut and almond add essential texture.

Variations

• Ashkenazi style: Swap the dried fruits for grated fresh apples and use only walnuts and cinnamon with a splash of red wine.
• Tropical haroset: Add dried mango and macadamia nuts for a modern twist that’s still Passover-friendly.
• Nut-free version: Replace the walnuts and almonds with extra sesame seeds and sunflower seeds for allergy-conscious Seder guests.